Cream Cheese Frosted Lemon Cake with Lemon Glaze

I love lemons!  Really I do, I do, I do!!!  If they had a 12 step program for lemonade addicts I would be a member.  So now that it is spring I thought I would whip up some cupcakes with one of my favorite foods.  These are sinfully good!  I jokingly call these the diabetic coma cupcakes-they are so good you might not be able to eat just one.  Enjoy!!!

If you do not have time to make a lemon cake from scratch, any lemon boxed cake will do.  Just bake cake according to directions on the box and let cool.  This is what I did for these cupcakes.  However normally I make this into a cake using the recipe below.  Either way the result is yummy!

Lemon Chiffon Cake-Betty Crocker

2 cups flour (all-purpose)
1 1/2 cups sugar
3 tsp baking powder
1 tsp salt
3/4 cup cold water
1/2 cup veg oil
2 tsp vanilla
1 TBSP grated lemon peel
7 large egg yokes
1 cup large egg whites
1/2 tsp cream of tartar

1. Move rack to lowest position. Heat oven to 325 degrees.
2. Mix flour, sugar, baking powder and salt in large bowl.  Beat in water, oil, vanilla, lemon peel and egg yokes with electric mixer on low speed until smooth.
3.  With clean beaters, beat egg whites and cream of tartar in large bowl with electric mixer on high speed until stiff peaks form.  Gradually pour egg yolk mixture over beaten egg whites, folding in with rubber spatula just until blended.  Pour into ungreased angel food cake pane, 10 X 4 inches.
4.  Bake about 1 hour 15 minutes or until top springs back when touched lightly.  Immediately turn pan upside down onto heatproof funnel or bottle.  Let hang about 2 hours or until cake is completely cool.  Loosen side of cake with knife or long metal spatula; remove from pan.


Cream Cheese Frosting

8 ounces cream cheese
1/4 cup butter softened
2-3 tsp milk
1 tsp vanilla
4 cups powdered sugar

Mix with electric mixer on medium speed until smooth.  Cool leftovers in refrigerator.


Lemon Glaze

1/3 cup butter
2 cups powdered sugar
4 Tablespoons lemon juice
1/2 tsp grated lemon peel

Whisk together in medium bowl.


Once your cupcakes are cooled frost with cream cheese frosting.  Once frosted turn cupcake upside down and dip into glaze.  Let stand on counter for 10 minutes to set before storing in refrigerator.  If in angle food cake form, frost entire cake.  Pour glaze over the top of cake allowing the glaze to drip over onto the sides.  Let stand on counter for 10 minutes to set.  Store in refrigerator.